What is Tikka Masala?

In India Tikka refers to pieces of meat or vegetables that have popped onto skewers and cooked in a tandoor oven, giving a crispy outside while being tender and juicy on the inside. Masala is a mixture of spices used in curries and marinades. A classic example of this is Garam Masala. Nowadays Tikka Masala refers to meat or vegetables cooked into a sauce made of yoghurt and tomato and flavoured with a masala. It's also synonymous with being REALLY TASTY.

How to store Roast Chicken Tikka:

Leave the roast chicken tikka to cool at room temperature for no more than two hours. Transfer everything to an air-tight Tupperware container and pop into the fridge. Use within 2-3 days.

How to reheat Roast Chicken Tikka:

To reheat roast chicken tikka transfer everything to a microwave safe container and pop into the microwave on full power for 3-4 minutes, stirring everything halfway through. Cooking time will vary depending on the microwave power. Ensure everything is piping hot before serving. If it is not microwave for a few more minutes.

Can Roast Chicken Tikka be eaten cold?

Yes, this roast chicken tikka can be eaten cold. If you chose to do this, ensure that it has been stored correctly first.

Roast Chicken Tikka Masala with Cauliflower

Description

Tikka Masala curry paste adds tonnes of flavour to this simple one-pan weeknight dinner, filled with chicken thighs, cauliflower, green pepper and green beans. Yum!

Ingredients

Scale

8 chicken thighs, skin on
1 head of cauliflower, separated into florets
2 green peppers, cut into chunks
2 tbsp Tikka Masala paste (I use Patak’s Tikka Masala Spice Paste)
Salt to taste
200g green beans
2 250g sachets of ready to eat rice (I use Uncle Ben’s Microwave Basmati Rice) ALTERNATIVELY, 240g uncooked basmati rice, cooked as per packet instructions.
Juice of 1 lime
Small handful of coriander to garnish

Instructions

Pre-heat oven to 180ºc
In a large roasting tin lay the cauliflower and green pepper.
Add the chicken thighs to the roasting tray along with the tikka masala paste. Use your hands to smother the paste over the chicken thighs and under their skin. Nestle the chicken thighs in amongst the vegetables, add salt to taste and pop everything in the oven for 20 minutes.
After 20 minutes remove the roasting tray from the oven and, using a spoon or baster, baste the chicken thighs with the juices and oils released. Return to the oven for another 15 minutes.
Remove the roasting tray from the oven and move the chicken thighs to a separate plate. Add the rice to the roasting tray and stir it into the vegetables. Place the green beans onto of the rice and vegetables and nestle the chicken thighs back into the roasting tray. Place everything back into the oven for 5-10 minutes until the green beans are tender and the rice has warmed through.
To finish squeeze over the lime juice and sprinkle over the coriander. To serve add two chicken thighs and a quarter of the rice and vegetables on a plate. Enjoy!

Keywords: Chicken Tikka Masala, Roast Chicken, Tikka Masala, One Pan Recipe